Sunday, September 13, 2009

Deb's macaronni salad

I have made this for years, and consistently have kids think it is wonderful.
So here it is:

In a very large bowl mix together:

3/4 bag of boiled and cooled elbow macaronni
2-3 boiled eggs (peeled and diced)
1/2 cup diced onion (green, red, cooking...whatever)
1 cup chopped celery (or diced)
1/2 cup shredded carrots
1 green pepper (diced)
1 can tuna (optional)
1/2 cup of sunflower seeds
1 cup small diced brick cheese
***whipped SALAD DRESSING to taste
(not mayo or miracle whip)

Mix well and refrigerate. I top with chives. This recipe can be doubled.

If you are bringing this to a party, it looks lovely in a nice bowl topped with deviled eggs.....

The only thing I really do differently is add cheese and sunflower seeds. If there are picky eaters (onions and celery) I have diced them REALLY small in a food processor so they don't even realize the veggies are there!
But I only use whipped dressing (which lasts better at a picnic).

"Bon Appetit!"

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